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Lemon chicken noodle salad
Lemon chicken noodle salad
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Prep Time:
50 minutes
Cook Time:
10 minutes
Total Time:
60 minutes
Crispy chicken strips with zesty lemon dressing elevate classic Vietnamese noodle salad.
Ingredients:
  • 500g chicken breast fillets, thinly sliced
  • 1 stem lemongrass, pale section only, finely chopped
  • 1 tsp finely grated lemon rind
  • 1/2 tsp turmeric
  • 2 long fresh red chillies, deseeded, finely chopped
  • 80ml (1/3 cup) fresh lemon juice
  • 100g dried egg noodles
  • 1 small red onion, thinly sliced
  • 150g sugar snap peas, thinly sliced diagonally
  • 1/4 small red cabbage, shredded
  • 100g grape tomatoes, halved
  • 250.00 ml fresh mint leaves
  • 250.00 ml fresh coriander leaves
  • 12.20 gm fish sauce
  • 8.00 gm brown sugar
Instructions:
  • Marinate chicken with lemongrass, lemon rind, turmeric, half the chili, and 2 tablespoons of lemon juice in a glass bowl. Chill in the fridge for 30 minutes.
  • Cook the noodles according to the packet instructions until cooked to your desired tenderness. Drain and rinse under cold running water to cool them down.
  • Heat a large wok over high heat and give it a quick spray of oil. Stir-fry the chicken until golden brown and cooked through, about 2-3 minutes. Transfer to a large bowl.
  • Combine noodles, onion, sugar snap peas, cabbage, tomato, mint, and coriander with the chicken. In a small bowl, mix fish sauce, sugar, remaining chili, and 2 tablespoons lemon juice until sugar dissolves. Pour the dressing over the salad and gently toss to combine. Serve warm.

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